Fresh Ricotta

Discussion in 'Cheese' started by tropics, Mar 3, 2015.

  1. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

        Fresh Ricotta

        Ingredients 

     4 Cups Whole Milk

     1/2 pint Heavy Whipping Cream
      1/2 tspn. kosher salt

     3 TB Spn White Vinegar

           Tools 

     Measuring Spoons,Wooden spoon, slotted spoon,sieve with cheese cloth ( or a 

     clean hankerchief) Bowl for it to sit on.Candy Thermometer,instant read or 

    digital probe.

          Directions

     Pour Milk,Cream,salt into a non reactive pot,SS or enambled.Heat on meddium 

    low,stirring every few minutes.Til it reaches 185*F add the Vinegar stir 

    gently for a minute.Let it rest 10 minutes or longer.Spoon curds into cheese 

    cloth to drain.Sqeeze out as much water as you can tye the cloth off and 

    hang in a measuring cup to drain more.


    Cheese Cloth ready


    Milk being heated


    Polder set to 182*F that is to get my attention.


    Medium low on the heat.


    Removed from heat at 185*F Vinegar added letting it rest 10 minutes

    You can see the curds forming


    Skimming the curds out 


    Nice and slow drained for a while


    Tied and squeezed drying out more in fridge.


    Will update as to the amount I recovered tomorrow.

    Thanks for looking
     
    disco likes this.
  2. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Looks great. Will you smoke it?

    Wouldn't this actually be mozzarella rather than ricotta (which is made from the whey left after making mozzarella)?
     
  3. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    What a great project. I am looking forward to the finished product.

    [​IMG]

    Disco
     
  4. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Mozzarella is made using rennet to form a tighter curd, this will not get that thick.
     
  5. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Got it. Great stuff.
     
  6. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Very nice, Can't wait to see the results, 

    DS
     
  7. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Finished draining nice thick Ricotta 

    Unwrapped 


    Weighed it not a bad amount for 1 quart. milk



    This will be a special treat.

    Now I want to make my own Lasagna, I make my own pasta but I think this and the fresh Mozzarella.

    Another shout out Thanks Gary

    http://www.smokingmeatforums.com/t/169481/mozzarella-thursday
     
    Last edited: Mar 4, 2015
    gary s likes this.
  8. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    That looks great Richie, nice thread ! Thumbs Up
     
  9. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    This was interesting to do I knew I wanted it for the cannoli .

    Thanks for the kind words
     
  10. dave17a

    dave17a Smoking Fanatic

    Awesome. Get mother- in-law to doWith me. She would luv it. One girl that can't sit still unfortunally. Cooks dishes way to early for holidays.[​IMG]
     
  11. Nice   I like it    [​IMG]  I've done Mozzarella  I'll have to try Ricotta

    Gary
     
  12. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Gary you will be amazed with how it taste. Thanks for the point
     
  13. sota d

    sota d Smoking Fanatic

    Very nice. I've seen mozz made, but never ricotta. Thanks for sharing the process and pics!
     
  14. zzrguy

    zzrguy Smoke Blower

    Now I'm hungry.
     
  15. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Looks good! I make a similar recipe with 1 Quart Buttermilk per Gallon of Milk.

    @ Atomicsmoke...Traditionally Ricotta is made from the Whey, " recooked ", that is collected after making Mozzarella or other rennet curdled cheese. Acid curdled cheese, like this recipe, made from Milk, etc. is typically called Farmers Cheese. Since Whey is not something we can easily buy in the grocery store, most folks and even some commercial manufacturers, use Milk and call it Ricotta since it is easily recognized as such...JJ 
     
    Last edited: Jun 8, 2015

Share This Page